Banana & Raspberry Bread

This was one of the very first recipes to be shared on my original cooking blog back in the jurassic days of blogging itself, and is still one of the most popular posts I’ve ever shared. So popular in fact that I was recently asked to talk to my son’s class about banana bread for their healthy food week. I took some of this along and it was a big hit, and is in fact a great lunchbox or morning tea treat. It’s also perfect for when you have a couple of over-ripe bananas you need to use up. It keeps well (not that it will last that long), and is just as good without the berries. {You can add any frozen berries you prefer}. It’s also delicious toasted and spread with some jam or conserve.


  • 100 g unsalted butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 tspn vanilla extract
  • 2 cups or 250 g  plain flour
  • 2 tspn baking powder
  • 2 large or 3 small over ripe bananas, mashed
  • 100 g frozen raspberries {or other berries}

1. Preheat the oven to 180 C, or 160 C fan forced. Grease and line a loaf tin (mine is 8 cm by 16 cm).

2. Place all the ingredients EXCEPT the raspberries into a food processor or mixing bowl. Process or mix until you have a smooth batter.

3. Gently fold through the raspberries, then pour into loaf tin and smooth the top. Bake for one hour, or until a skewer inserted into the middle comes out clean.

4. Let it cool in the pan for about ten minutes. When you’re ready to serve it slide a knife around the edges to loosen, and gently tip in onto a plate.

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